f you’ve been reading my blog, you may already be quite familiar with my undying love for chili. But if you’re new here, allow me to enlighten. I once rushed home to a text that I misread as “Netflix and chili?” Imagine my dismay when I realized there
was no chili. Only chill. Ugh. Seriously though, I’m a bit of a chili fiend… my week just isn’t complete without it. If there’s one thing I know, it’s chili. I can guarantee you this shredded chicken chili recipe is a keeper!
Shredded Chicken Chili [Recipe] Try our most popular low carb chili recipe!
Course Main Course Cuisine American Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes Servings 6 Servings Calories 201 kcal
4 chicken breasts large, shredded 1 tbsp Butter ½ onion chopped 2 cups Chicken broth 10 oz diced tomatoes canned, undrained 2 oz tomato paste 1 tbsp Chili powder 1 tbsp Cumin 1/2 tbsp Garlic powder 1 jalapeno pepper chopped (optional) 4 oz Cream cheese Salt and pepper to taste
Prepare chicken by boiling chicken breasts in water or broth on stovetop for 10-12 minutes, just barely covered in liquid. Once the meat is no longer pink, remove from fluid and shred with two forks. This same technique can also be used with a pressure cooker at pressure for 5 minutes with a natural release, or a slow cooker for 4-6 hours. Whatever’s clever for you! Rotisserie chicken meat can be substituted for the breasts as well. In a large stockpot, melt the butter over medium-high heat. Add the onion and cook until translucent. Add the shredded chicken, chicken broth, diced tomatoes, tomato paste, chili powder, cumin, garlic powder, and jalapeno to the pot and combine by gently stirring over the burner. Bring to a boil, then drop it down to a simmer over medium-low heat and cover for 10 minutes. Cut cream cheese into small, 1-inch chunks. Remove lid and mix in the cream cheese. Increase the heat back up to medium-high and continue to stir until the cream cheese is completely blended in. Remove from heat and season with salt and pepper to taste. Eat as-is or garnish with toppings of your choice. I love cilantro and Monterey jack cheese for ooey gooey goodness.